Chef's Corner Issue 59 English by Egyptian Chefs Association

Celebrity Chefs

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Contents

Chef’s Corner Issue 59

March - April 2010

Editorial

Markus J. Iten Ahmed El Nahas

Interviews & Profiles

Osama El Sayed on Chefs, Foods & Cameras Chef Gordon Ramsay…Kitchen Devil

Conferences & Competitions WACS Congress'10 in Chile Gulfood'10 in Dubai Chefs Compete at Sunrise Resorts

Features

Peru, Where Continents Meet Back to the Roots, Egyptian Cuisine

Recipes

Pistachio Bavarois with Peach Compote Mirage

Training

New Arrivals at ECA Bookstore Quiz ECA Workshop Certifications

Meeting Point C h e f ' s Co r n e r

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19 21 30 23 26 32 33

March - April 2010

C h e f ' s Co r n e r

Chef’s Corner News Welcome ECA Members Calendar Thank You ECA Sponsors & Corporate Members

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Editorial Publication of the Egyptian Chefs Association Registration number: 4476 20 Salem Salem Street, Agouza, Giza Telephone/Fax: 376 22 116 / 7 / 8 e-mail: egyptchefs@egyptchefs.com Platinum sponsors of the ECA

Diamond sponsors of the ECA

Dear Colleagues and Friends of the Culinary Profession, It has taken me several days to really comprehend the full impact of what has happened over the past weeks, and where we as chefs of Egypt are heading, and I hope I can find the words to describe it to you. A few days ago, there was a meeting with our Chairman Ahmed El Nahas and our Honorary President Hussein Badran. It was a very intensive meeting since the discussion was about the first-two-to-be-established Egyptian Culinary Training Centers in 6th of October and Luxor. Our discussion was not easy but to the point, direct and without beating around the bush. I can finally, after all those years with the Association, say that today the Ministry of Tourism and Egyptian Tourism Federation have given the green light to this project. There is still an enormous amount of work to be accomplished before such a gigantic project is in place and launched. But the benefits for the thousands of chefs working throughout Egypt in hotels and restaurants and all the newcomers to our noble profession will be unbelievable. So excited am I, that it actually makes me eat more than ever before, makes me sleep with one eye open and makes me slightly dizzy. Well that was my initial mission with establishing the Association back in 1997, and what I always wanted the Egyptian chefs to have, an education and certification. Get used to the idea that it will really happen and make it happen, that is what I tell myself. Be assured that we will make it happen since you all deserve the right to have the knowledge, passion and pride for this great and vital profession. The last few days at the ECA we interviewed a large number of chefs who wish to become culinary trainers in one of the presently approved two centers. I have been impressed by their willingness, politeness and determination. I have also been pleasantly surprised by their love and dedication to the profession. Most of them had similar complaints about today's work environment, where they are confronted with the staff's lack of skills and wrong attitudes. Well, with the soon-to-be-opened culinary training centers this will all start to change slowly, as skilled chefs with a dedication to the profession will be delivered to the marketplace. I am happy to have met them, talked to them, listened to them and I made many notes to ensure only the best of the best will become the first teachers of the profession in Egypt.

C h e f ' s Co r n e r

To all our student members, trainees and commis, I wish to say it is no more talk and promises, but now a reality. It's time to reserve a place in our first classes which will start by Mid-September in 6th of October and Luxor. May the best of you be the first on the path to International Certification and all the rest to follow in years ahead. In the future, you will need International Certification to be able to get jobs, travel overseas and be on the same level as chefs and cooks abroad; it will also mean earning the same and enjoying all the other benefits which make our profession a lucrative, exciting and rewarding one.

Markus J. Iten President, Egyptian Chefs Association

March - April 2010

Editorial

Publication of the Egyptian Chefs Association Registration number: 4476 Dear Hospitality Wizards,

Member of

Prior to their departure to Turkey, the Culinary Ambassadors showcased their talents to the hospitality professionals of the North coast at a special culinary show kindly hosted by the Carols Beau Rivage Marsa Matrouh. It was a long journey for all but well worth the effort, as it served as an excellent training session for the team in a beautiful setting. I wish to thank the owner Farag Mikhael and the management team of the Carols Beau Rivage for their grand hospitality in hosting our talented chefs. Once the Culinary Ambassadors return from Turkey, they will have to get ready for their show at the Host Sharm 2010 edition, which will take place from 10 to 13 May at the Savoy Hotel in Sharm El Sheikh. This is the event that puts all of Sinai's hidden chef talent into the limelight during four intensive days of culinary arts exhibits and live cooking shows. As always expert judges will be at hand to give the participants valuable feedback so they can improve their skills and talents to get ready for the National show. Then after Host Sharm, the busy summer season will be upon us, and summer means our yearly showcase of fabulous talents at the National Salon Culinaire. We will mark our calendars to be at InterContinental Citystars, the hosting hotel of the Salon, for Tuesday, 29 June, 2010. This year's event will be a precedence-setter, as we will receive none other than the WACS President, Gissur Gudmundsson, who will honor the Salon with his presence. Also all WACS Committee Chairs will be present this year, Robert Oppeneder of the Culinary Competition Committee, Martin Kobald of the Marketing and Communication Committee and John Clancy of the Education Committee. The visit of John Clancy, expert on culinary education, will be very valuable to the Association just before the expected launch of the two-first to be established Egyptian Culinary Training Centers in September 2010. His words of advice on the programs and his assistance to the Association in assessing the possibility for ECA to become a WACS-recognized certification organization will help us all on the road to deliver internationally qualified chefs to the industry.

C h e f ' s Co r n e r

Honorary President Hussein Badran President Markus J. Iten Chairman Ahmed El Nahas Secretary General Elvira Guindi Treasurer Hossam El Din Mohamed Training Development Tarek Ibrahim Nasser Fadly Restaurant Relations Yuphadee Sawamiwast Advisor Marketing Sherif Khourshid Advisor PR & Publications Gihan Samir ECA North Coast Representative Mohamed El Saadany Executive Director Mirjam van IJssel Business Development Ashraf Gamal Anet Gunter Membership Coordinator Marwa Said Assistant Membership Coordinator Amr Abdel Salam Website & Publication Executive Samira Mahmoud Executive Secretary Amal Bassaly Translation Hussein Sayed Amal Bassaly Assitant Production Manager Hany Kamal Graphic Design & Printing Lunar Graphics Cover Photo Salah Ibrahim

At the time of writing this editorial the Culinary Ambassadors of Egypt will be in Istanbul competing for Egypt at the Istanbul International Gastronomy Festival. Their participation to the competition in Istanbul was made possible by the financial contributions of their work establishments, InterContinental Citystars, Holiday Inn Citystars, Semiramis InterContinental, Grand Hyatt Cairo and Allegria Golf Club of Sodic; as well as the financial contribution of the Egyptian Tourism Federation. I want to thank them all for their support and wish the eleven competitors the best of expertise with a touch of luck in representing their country abroad.

Looking forward to welcoming our first culinary students in September, and wishing you the best of luck for the Salon 2010 and all your other culinary endeavors!

Ahmed El Nahas Chairman, Egyptian Chefs Association

March - April 2010

IC no tmepr e v ti e i twi o n

Photography: Salah Ibrahim

Chefs, Food & Cameras Celebrity TV Chef Osama El Sayed visited Egypt at last year's Hace'09 exhibition. Violeta Salama met with Chef Osama to talk about his aspirations and what it takes to be a good TV Chef. C h e f ' s Co r n e r

How is being a TV chef different from working in a kitchen? Is it more hectic or more relaxed? It is definitely more responsibilities. Firstly, you always have to be 100 % prepared since you are talking in front of a live audience. Everything has to be executed with the utmost precision. Also, as a TV chef you reach people from different demographic segments of the population and you have to be able to relate to all of them. Unlike working in a restaurant where the kitchen is usually pretty much defined, i.e. French, Italian, etc., cooking in front of a camera requires a broader knowledge, since your audience consists of different people looking for diverse culinary expertise. I have programs for everyone, from pregnant women to people with special dietary needs, I try to please all of them and help as much as I can in providing beneficial and exciting information.

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Interview

What made you become a TV chef? It was by chance! I was a member of the American Culinary Federation and, as such, I needed to get credit points on social activity. I thought that doing a media appearance either via TV or radio would be a good way of going about that subject, so I started my first TV cooking show back in 1991. My home kitchen became my first show stage and the Arabic-speaking population of the United States my first TV audience! What is your background prior to your rise to TV stardom? I started my long journey in Cairo where I first graduated from the Hotel Technical Institute and then apprenticed with the prestigious Nile Hilton hotel. Later I augmented my culinary knowledge at the renowned Cornell University’s School of Hotel Administration and at "L’Academie de Cuisine" in Bethesda, Maryland. While I was living in the United States, I held various jobs, first at the famed Serbian Crown restaurant and later on at Braun’s Fine Caterers in Lanham, Maryland, where I served dignitaries in the political and diplomatic communities as well as numerous members of the foreign community. Do you execute all the work yourself or do you have an assistant hidden behind the stage helping you with your plentiful tasks? I do have an assistant. After all, there is only so much preparatory work one can do alone during an hour show! How do you decide which recipe to chose and follow? I have a team working with me, suggesting ideas in accordance with the public’s wishes. We do receive a large amount of requests via emails and we try to comply with our audience’s topics of interest. Often the show is also dictated by the seasonal events, such as Ramadan, Eid and Christmas. Lots of people are involved in brainstorming various ideas but at the end of the day it is I who decides on the final content of the show and the recipes selected are from my own collection. How difficult is it to stand in front of the camera and hear the director shouts: “Roll”? Do you get stage freight? I am fortunate to have long since established a good relationship with the camera, and so I am spared the dreadful stage freight! Do they groom you like they do with movie stars, before you go on air? No! I am my own makeup artist, in that I don’t use any make up or require grooming! I like to keep things simple and professional and have the food remain the focus of all the attention!

How do you avoid belittling your audience with your superior cooking techniques? The public is who made me and without it and its continuous support I wouldn’t be here right now! You don’t bite the hand that feeds you! I keep a down to earth approach when dealing with my fans in and out of the studio.

Is there any program, existing or new which you would like to work on? Yes. For sometimes now I have wanted to host a show on Arabic food but in English language. Why do you think TV cooking shows became so popular over the past years? Because they are informative and entertaining at the same time! Food plays an important role in our lives; after all, we eat tree times a day and that is a lot of time spent between shopping for food, cooking and eating. So people who love to cook watch us for the educational value and the ones who don’t have the time or the desire to cook, enjoy our shows daydreaming that perhaps one day, they will also be capable of creating a sumptuous meal! Would you ever consider going back to working in a commercial kitchen? I consider myself still working in a commercial kitchen. I still follow the same process, do the same preparatory work and cook the meals as if I would serve them at a restaurant. Are your cooking shows real live shows? It is always a live show. What you see is what you get. If I make a mistake, you will be out there witnessing it; there is no editing or repeating. The phone calls I receive during the show are real and my answers have not been rehearsed or taped before. It is all very dynamic. What do you think TV chefs or celebrity chefs contribute to the chef’s profession or society? Television is a powerful mode of communication and if used correctly can be a source of valuable information for the public. That is why as TV chefs we have an obligation to provide accurate information. We always have to handle everything carefully and always be professional since the reputation of the culinary profession often depends on the knowledge we present. Any word of advice for aspiring TV chefs? Learn your profession thoroughly and wisely. Learn how to become a good chef before you decide to become a TV chef. Once on TV you have an opportunity to influence your viewers and it is up to you, your experience and integrity to transmit the right kind of message to your audience. Don’t ever take that responsibility lightly!

March - April 2010

C h e f ' s Co r n e r

When you have to chop the tearful onion, how do you go about it without shedding tears in front of the camera? I have been blessed! The onion has always been my friend and luckily has never, even prior to my TV career, caused me any discomfort!

Who in your opinion are the best TV chefs and why do you appreciate their work? All are good; it only depends on your personal preferences. I like that there is such a great variety of TV chefs, both female and male, presenting a multitude of cuisines and cooking styles. In this way, our profession receives wider exposure and as for the audience, each devotee gets a chance to find what he/she is looking for. We all love different food, so why restrict ourselves to one type of TV chef and his craft, when we have the opportunity to profit from many?

C oAm W CS p eCtoi n t igorne s s

WACS Congress 2010 The 34th WACS Congress held in Chile last January, and hosted by the Chilean Gastronomy Association (ACHIGA), marked another milestone in the history of WACS with the organization's many initiatives towards supporting chefs in their profession worldwide. Chef's Corner reports. C h e f ' s Co r n e r

he WACS Congress '10, held in a Latin American country for the first time, marked a new height, not only for the bi-annual congress, but also for the WACS organization in general. After many years of hard work, the organization is set to make a real difference for its chef members across the globe. In addition to the usual congress agenda, which consisted of reports by the board of directors, continental directors and various committees, the Congress this year was also packed with educational seminars by inspiring speakers and exciting culinary events.

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WACS Congress

WACS is fast growing and ten new member countries were welcomed into the WACS family, bringing the total number of member countries to 92. Among the new members are Bosnia and Herzegovina, Ghana, Honduras, Namibia, Macedonia, Micronesia, Pakistan, Peru, Saudi Arabia and Uzbekistan. One of the fundamental changes in the WACS bylaws is that an organization does not need anymore a letter of approval from its national government to become a WACS member; which proves helpful in countries where such documents are hard to obtain, allowing WACS to make a difference also in those countries, by surpassing potential obstacles in red tape and bureaucracy. Many chef volunteers who have made an exceptional contribution to the development of WACS initiatives, or to the betterment of the community in general, were awarded with special tokens of recognition at the congress. Especially worth mentioning is WACS Treasurer, Norbert Schmidiger, who received the Presidents' Award from WACS President Gissur Gudmundsson for his outstanding work and services in the interest of WACS; as well as for his perseverance, which has helped build a stronger organization. WACS financial administration will now slowly be moved to the new WACS head office in Paris after having been under the wings of the Swiss Chefs Association for 46 years. Another award worth mentioning is the Humanitarian award which went to Chef Oliver E. Soe, from the Myanmar Chefs Association for his compassion, action and impact in providing foods and financial funds for medical equipment for the victims of natural disasters. In May 2008 after the terrible cyclone in Myanmar, the Myanmar Chefs Association under the umbrella of WACS distributed food and materials to the most isolated areas of the country, and cooked food for thousands of people every day. Then after the earthquake disaster struck Haiti, within 35 hours Oliver E. Soe contacted Gissur Gudmundsson with an offer of 50 tons of baby food, and within 48 hours he offered one million dollars of needed medical equipment. Gissur Gudmundsson also launched the WACS humanitarian initiative "Chefs without Borders" to be chaired by Oliver E. Soe. This initiative will help WACS to expand, coordinate and promote WACS humanitarian contributions to society.

Gert Kloetzke developed a jury seminar program which aims to assist and educate junior judges worldwide in order to achieve international standards across the globe at WACS culinary competitions. Chefs will have to attend the judge seminar to become WACS certified judges. Seminars will be held this year in Dubai in February, in Singapore in April, in Moscow in October and in Luxembourg in November. At the congress itself, two prestigious WACS competitions took place. Chef I Wayan Wicaya from Indonesia was the proud winner of the WACS Global Chefs Challenge, followed by Wim Klerks from the Netherlands on the second place and Ross Howell from Australia came in third. The winners of the Hans Bueschkens Junior Chef Challenge were Trevor Ritchie from Canada on the first placement, followed in second place by Malcolm Goh Sok Sion from Malaysia and in third place by Joseph Clarke from New Zealand. About 40 women (and men!) participated in the Women in WACS forum, which was an open discussion where many suggestions were given, including continuing the profiles of women chefs from all 92 WACS member countries on the WACS website and highlighting different career paths. Also, to accelerate networking, a "Women in WACS" group will be launched on Facebook. Further, a database of women members will be established to aid the mentorship program and facilitate networking. Through special sponsorship and fundraising activities, "Women in WACS" will help bring more women to WACS conferences and other chef's gatherings. The inaugural issue of World Chefs magazine was launched by WACS at the congress in Chile. The first edition of the magazine was dedicated to the World Congress. The next issue will focus on the World Cup of Chefs in Luxembourg scheduled to take place in November this year. The magazine is available for free downloading at www.worldchefs.org. Hard copies can also be ordered on line, but shipping and handling fees apply. Norway won the bid to host the 36th WACS congress in 2014 by a vote by WACS country members. WACS 35th congress will be held in 2012 in South Korea, as per vote by the WACS country members at the congress in 2008 held in the United Arab Emirates.

C h e f ' s Co r n e r

The education award went to Chef Michael Baskette for his work and dedication to the "WACS Train the Trainer" program. The award was presented by Her Excellency the President of Chile, Michele Bachelet, and WACS Education Committee Chair John Clancy at the gala dinner held at the beautiful and impressive Palacio de la Moneda. Egypt also benefited from the WACS Train the Trainer program last December when Chef Marco Brueschweiler from Bangkok came to train chefs on the ins and outs of Asian cuisine. Further, the educational committee made fast progress with many different initiatives. Among them are the WACS certification programs and, to date, there have been 500 chefs awarded with the title "WACS Certified Master Chef". The committee will also identify criteria and guidelines for WACS scholarship programs and establish and develop formal collaborative agreements with culinary schools and institutes globally, which will recognize their culinary educational programs; and allow them the use of the WACS logo on certification for chefs who achieve their qualifications.

The culinary committee in charge of streamlining the standards of WACS-endorsed competitions made good progress in their efforts. Hygiene and sanitation guidelines for culinary competitions, developed by Paulino Schembri of the WACS Educational Committee, were adopted by the culinary committee and are available online on the WACS website, www.wacs2000.org. Also, categories and fees for WACS-endorsed culinary shows were implemented with specific rules that must be rigorously followed.

With all the mentioned developments and many more which are just too many to list here, WACS is set to make a difference in the chef's profession worldwide in the coming years. For a full day-to-day report on the WACS Congress 2010 visit www.wacs2000.org

March - April 2010

Competition

Gulfood 2010 Bigger & Better This year's Gulfood exhibition was held on 21-24 February at the Dubai International Conference and Exhibition Center. With four new halls, thousands of exhibits and an additional 20,000 square meters of exhibition space the latest edition of Gulfood was even bigger and better than ever before.

In conjunction with the Gulfood the WACS staged a twoday judge seminar. To achieve international standards across the globe at WACS endorsed culinary competitions, the WACS Culinary committee developed an intensive jury seminar to assist and educate junior judges worldwide. Chefs will have to attend

In cooperation with Expolink, an organization that works to promote Egyptian exports across the world, more than 80 Egyptian companies choose to make their presence felt at the Egypt Pavilion of the 2010 Gulfood international exhibition. With the excellent business network Gulfood provides Egypt's participation to Gulfood. Egypt's participation to Gulfood achieved 750 million Egyptian pounds export value in 4 days, according to Hany Barzy, President of the Food Industries Export Council. Among the Egyptian companies participating in Gulfood were ECA's loyal sponsors and contributors: Americana Domty Dreem EgySwiss Enjoy EPEC Farm Frites Foodina Goldenpack Greenland

March - April 2010

Halayeb Katilo Hero ISIS Co. Sekem Mashreq / Unilever Mass Food Mom's Foods Port Said – Riyada / Soudanco Three Chefs Unifood

C h e f ' s Co r n e r

he popular yearly exhibition features an international Salon Culinaire competition, organized by the Emirates Culinary Guild, with over 1,300 young chefs competing for medals. The culinary challenges featured practical cooking competitions, buffet and banqueting showpieces and new trends in culinary arts. Competitors were evaluated by a judging committee consisting of 25 highcaliber judges, including our very own ECA president, Markus J. Iten. Participating judges were all mandated by the World Association of Chefs Societies (WACS) to judge culinary events across the globe, ensuring the highest competition standards.

the judge seminar to become WACS certified judges. Senior chef member of the ECA, Nermine Hanno, TV Culinary Show Presenter & Food Editor, and Chef Tarek Mouriess, Executive Chef of Fujairah Rotana Resort & Spa in Dubai, attended the WACS jury seminar and became Egypt's first accredited WACS Judges. The ECA wishes to congratulate them on their great achievement.

Ce F oa mtpuer tei t i o n

Peru, Where Continents Meet C h e f ' s Co r n e r

From the land of the Incas, transformed by the Spaniards and spiced up by the Asians, comes a cuisine as tantalizing as imagination itself!

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Feature

Written by: Violeta D. Salama

hen we think potato, we think baked, fried, sautéed… we visualize small baby potatoes, with tender skins or old big ones with skins as tough as leather! But that's just us, the ones living on the East side of the Atlantic Ocean… For Peruvians, however, the potato allows a much bigger, more elaborate picture, where in a rainbow of colors and myriad of sizes, the potato is proudly represented with close to 4,000 varieties! Potatoes are only one of the many gifts bestowed on the rest of the world by the diverse nature of Peru; tomatoes, maize, quinoa and chilies are among others, which have become an indispensable part of the global diet. Peru’s unique geography, combined with the many cultures, both local and foreign, which have made Peru their home throughout the centuries, have contributed to Peruvian cuisine being named “one of the world's dozen or so great cuisines" by the international publication “The Economist”. Peru’s history is as versatile as its nature. Home to the Incas for numerous centuries, occupied by the Spaniards who came in with their African slaves during the Colonial times, and populated by Asian and European immigrants in the last few centuries, Peru undoubtedly has made continents meet. The native Incas had been cultivating potatoes, maize and quinoa long before their bountiful existence was mercilessly disturbed by the invasion of the Spanish Conquistadors in the 16th century. The Incas also enjoyed a diet rich in meat, mainly from native animals such as guinea pigs and alpacas (small llama). Many of their dishes have transcended time and are to this day cooked and served as they were hundreds of years ago. Two such dishes are "Pachamanga" and "Carapulca". "Pachamanga" is a very special banquet in itself. Cooked all over the Andean region of Peru, it is made from a variety of meats (including pork and beef ), herbs and plenty of vegetables that are slowly cooked underground on a bed of heated stones. "Carapulca", another ancient dish which has remained popular, is a meat and potato stew, enhanced by the use of fiery chilies, peanuts and chocolate.

To enliven Peruvian cuisine even further, the 19th century brought the influence of the Chinese and Japanese immigrants with their respective cuisines. The Chinese, who were mostly from the Canton region, introduced new frying techniques and ingredients like soy or ginger; as well as rice dishes such as vegetable or chicken fried rice. The Chifa (Chinese) cuisine is probably best represented in the Peruvian classic “Lomo Saltado”, which consists of sliced beef stir-fried with onion, tomato, soy sauce, vinegar, chili and French fried potatoes accompanied with rice. It might be strange to have both potatoes and rice in one dish, but the potatoes are there for their flavor and the rice to soak up the juices. When Japanese immigrants began to arrive at the turn of the last century, Peruvians looked down on fish and seafood. Meat, they believed, was more refined. It did not, however, take long for the masterful Japanese cooks to convince the locals of the supreme taste and merit of the sea goods, lavishly available at their doorstep. It was the Japanese’s subtle culinary touch which was responsible for the creation of the delightful and well-loved “Ceviche” and “Tiradito” dishes. “Ceviche” is considered the flagship of coastal cuisine. It is the essence of fusion: a spicy dish made of bite-size pieces of white fish, marinated raw in lime or lemon juice, mixed with chilies and served with raw onions, boiled sweet potatoes and roasted corn. “Tiradito” is the younger brother of “Ceviche”, and shows even more clearly the influence that Japanese cooks have had in Peru's seafood cuisine. In “Tiradito”, the fish is sliced in fine strips that are similar to Japanese "Sashimi", and then marinated in a mix of lime juice, ginger and chili. Spectacular cuisine deserves the appropriate dessert selection and, with its many enchanting choices, the Peruvian cuisine doesn't disappoint. The endless dessert list available to sweet connoisseurs is toped by: “Suspiro a la Limeña”, a pudding made of condensed milk, butter and cream; “Arroz con Leche”, which is rice cooked in milk and flavored with cinnamon and cloves; “Mazamorra Morada”, a purple corn pudding with pineapple and prunes; and “Picarones”, sweet potato and pumpkin doughnuts drenched in molasses syrup, to name but a few.

C h e f ' s Co r n e r

During the Spanish Viceroyalty, the Iberians introduced many cooking techniques and ingredients such as olives, grapes, cheese, milk and poultry. What followed was the creation of Creole cuisine, where the Spanish and the local flavors blended to create exciting dishes, exuberant with sizzling chilies, yet mellowed down with creamy cheeses. “Tamales”, boiled corn with meat or cheese, wrapped in a banana leaf; “Papas ala Huancaina”, sliced, boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives; and “Rocotto Relleno”, red chili pepper stuffed with ground meat and topped with melted "Queso Andino" (Andian cheese), are but a few examples representing the fascinating world of Creole cuisine.

The Spanish Conquistadors did not come alone, but brought with them African-born slaves, who often worked in the kitchens of the wealthy. Over the years, the African traditions influenced Peruvian culture, particularly regarding music and cuisine. Their talent in creating delectable dishes from cheap and discarded ingredients has produced: "Anticuchos" and "Tacu-Tacu". "Anticuchos" are brochettes made from a beef heart marinated in various Peruvian spices, grilled and served with either corn or potatoes on the side. Popular with the locals, "Anticuchos" are sold by street vendors, shish-kebab style. Originally, "TacuTacu" was prepared with the leftover seasoned beans and rice, which resulted in a very inexpensive and wholesome dish. Today, "Tacu-Tacu" is cooked with only the freshest ingredients and served in many different ways, from the classical Creole style, accompanied with fried eggs and bananas, to the most flamboyant sophisticated one, served with fois gras.

With its versatile nature and colorful history, Peru, the land where continents meet, displays within its boundaries an eclectic and magnificent cuisine.

March - April 2010

Ce R oc mi p pe e tsi t i o n

Peruvian Recipes

Juane

(Banana Leave Parcels) Serves 6

Ingredients

Ceviche

(Marinated Fish) Serves 4

Ingredients

1 kg 400 ml 1 2 3 tbsp 1 2 Lettuce leaves

White fish fillet (sea bass, tilapia), diced Lime juice, fresh Chili pepper, seeded and chopped Onion, large, cut julienne style Cilantro, fresh, chopped Corn cob, quartered Sweet potatoes, halved

In a large bowl combine fish, lime juice, onion and chili pepper. Let the fish marinate in the fridge for two hours. Remove the fish from fridge, mix in the chopped cilantro. Divide the fish between four bowls and serve with sweet potato, corn, and lettuce leaves on the side.

C h e f ' s Co r n e r

Method of Preparation

Method of Serving

1 Chicken, simmered in broth and cut into six pieces when cooled 2 Cups chicken broth reserved from cooking 3 Eggs, hard boiled, halved 3 Eggs, raw, lightly beaten 4 Black olives, salted 6 Cups Rice, cooked al dente and allowed to cool 1 tbsp Oregano 1 tbsp Cumin 1 tbsp Turmeric 6 Banana leaves Salt and pepper to taste Mix rice with the beaten raw eggs. Pour in the chicken broth. Add oregano, turmeric, and cumin. Season with salt and pepper. Divide the rice mixture into six parts. Place one banana leaf onto a flat surface. Place one part of the rice mixture, one piece of the chicken, one half of a boiled egg and one olive onto the banana leave. Close the leave tightly by twisting its upper corner and tying it with a thread.

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Recipes

Bring water to a boil and place the Juanes inside. Immerse the Juanes in the water but make sure that the twisted closed end of the banana leaf is outside of the water so no liquid can come inside. Lower heat and cook Juanes for thirty minutes. Remove from heat and serve the Juanes bundles opened.

Chupe de Ca m a ro n e s

S u s p i ro a l a L i m e n a

(Crayfish or Shrimp Chowder) Serves 6

(Peruvian Meringue) Serves 4

Ingredients

Clean the crayfish and keep the coral (the yellow matter behind the brain) aside for use in the soup. Fry the rest of the crayfish in a large pot with the onion, garlic, chili salt and pepper. Set aside. Collect the corals and dissolve in a small amount of water, then strain. Add two liters of water. Bring to a boil. Add the

Ingredients 1 1 1 tbsp 2 2 1 cup 1/4 tsp

Can sweetened condensed milk Can evaporated milk Vanilla extract Egg yolks, beaten Egg white, beaten Confectioner's sugar Cinnamon, ground (optional)

Method of Preparation

In a medium saucepan, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

C h e f ' s Co r n e r

1 kg Crayfish (or medium de-veined shrimps) 500 g Potatoes 1 cup Peas 1 Corn cob, cut into rounds Âź cup Rice 1 can Evaporated milk 1 Onion, chopped 1 tbsp Chili 1 tsp Powdered garlic 2 tbsp Olive oil 2 Eggs, beaten 100 g Fresh cheese Salt, pepper and oregano to taste

Method of Preparation

corn, peas and rice. When the vegetables are half done, add the potatoes and when they are half done, add the crayfish. Bring back to a boil, reduce heat and cook over medium heat for 5 minutes or till crayfish is cooked. Add fresh cheese, two beaten eggs, and oregano. Pour in the evaporated milk, (do not bring to a boil) stir and serve immediately.

Whip the egg whites with confectioner's sugar to stiff peaks to make meringue. Spread meringue on top of milk mixture. Refrigerate until cold, for approximately 3 hours. Sprinkle with cinnamon before serving.

March - April 2010

Ce R oc mi p pe e tsi t i o n

Ingredients 6 180g 30g 30g

Whole eggs Ground almonds Butter Sugar

180g 50g 6 pc

Icing sugar Flour Egg white

Presentation

Mix the almond powder, icing sugar, flour and egg together until white and light. Make a meringue with the egg white and the sugar. Mix with the first preparation, and then add the butter. Spread on a silpat sheet (500g per 40x60 cm sheet) and bake at 210-220 ยบC for 10 minutes.

Pistachi o Da cq u o i s e Ingredients 120g 25g 50g

Almond powder Pistachio, toasted and crushed Sugar

130g 150g 20g

Icing sugar Egg whites Pistachio paste

Preparation

Soften the pistachio paste with half of the beaten egg whites, then pour into the remaining egg whites. Add the almond powder, icing sugar and toasted pistachio. Work gently. Fill a ring of 22 cm diameter and 1.5 cm height. Bake at 170 ยบC for 20 minutes.

Peach Co m p o te Ingredients 500g Peach in syrup 75g Butter

75g 2

Sugar Cinnamon sticks

Preparation

Pistachi o B ava ro i s Ingredients 250g 125g 125g 400g

Cream 35, 1% (Elle&Vire) 250g Pistachio paste 150g Caster sugar 12g Whipped cream 35, 1% (Elle&Vire)

Milk Egg yolks Gelatin

C h e f ' s Co r n e r

Heat the butter, add the peaches and caramelize. Add the cinnamon sticks and cook for 2 minutes. Pour into a ring of 18 cm diameter, up to a height of about 1 cm and freeze.

Pistach io B avarois wi t h Pe a c h Co m p ote

Almond B i s c u i t

Preparation

Boil the cream, milk and pistachio paste. Beat the egg yolks and sugar until pale, then combine and cook at 83ู C for 2 minutes. Remove from the heat, add the gelatin and cool. Add the whipped cream last.

Finishing and Presentation

C h e f ' s Co r n e r

Take a stainless steel ring of 24 cm diameter and put the almond biscuit around the ring. Place a bottom layer of Pistachio Dacquoise and then a disk of peach compote. Next, fill the ring with pistachio bavarois and freeze. Remove the ring and cover the cake on top with clear gel. Decorate with chocolate, fresh peach and fresh raspberry. These pages are kindly sponsored by:

Telephone: 2794 1378 / 2796 1027 Recipes by: Chef Mokhtar Abdel Aziz

March - April 2010

41 14

Recipes

Ingredients 6 180g 30g 30g

Whole eggs Ground almonds Butter Sugar

180g 50g 6 pc

Icing sugar Flour Egg white

Mirage

Almond B i s c u i t

Presentation

Chocolate B i s c u i t Ingredients 200g 400g 160g 120g

Egg yolks Sugar Sugar Cocoa powder

500g 320g 120g

Eggs Egg white Flour

Preparation

Beat the egg yolks with the egg and the sugar until pale yellow and firm. Beat the egg white and the 160 g sugar to make a meringue. Sift the flour together with the cocoa powder. First, add the beaten egg whites to the egg yolks and finally add the flour. Mix very briefly so that the batter remains light. Spread this preparation on a baking tray and bake for 10 minutes at 200ْ C.

R aspberr y Ch o co l ate M o u s s e 200g 30g 520g

Raspberry purée (La Fruitière) 15g Egg yolks 360g Whipped cream 35.1% (Elle&Vire)

C h e f ' s Co r n e r

Ingredients

Caster sugar Cacao, (Barry dark chocolate)

Preparation

Bring raspberry purée and sugar to the boil and then add egg yolks. Melt the chocolate and then add to the raspberry and egg yolks. Leave the mixture to cool down. When cooled, add the whipped cream.

Vanilla Crè m e b ru l é e Ingredients

750g Crème Brulée (Elle&Vire) Sheets of gelatin

Preparation

Heat crème brulée to 70ْ C and then add gelatin. Pour into a ring of 18 cm diameter, up to a height of about 1 cm and freeze. Finishing and Presentation Take a stainless steel ring of 24 cm diameter and place the almond biscuit around the ring. Place a bottom layer of chocolate biscuit, then a disk of vanilla crème brulée. Next, fill the ring with raspberry chocolate mousse and freeze. Remove the ring and cover the cake on top with chocolate glaze. Decorate with chocolate and gold leaves, and fresh raspberries.

March - April 2010

Profile

Gordon Ramsay… Kitchen Devil Photograph: Gordon Ramsay's Playing with Fire

As a chef who started from scratch, and now owns and runs 11 restaurants, Gordon Ramsay is considered a role model for all young chefs who pursue culinary perfection. Written by: Amal Bassaly

cottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England, from the age of five. As a small boy he was afraid, ashamed and always poor, as his family moved constantly due to the aspirations and failures of his violent, alcoholic father. Ramsay thought he could impress his father with his football skills, as everything else he did had failed to work. However, his football career was marked by a number of injuries, causing him to remark later in life, "Perhaps I was doomed when it came to football". With an injury putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. He describes his decision to enter catering college as "an accident, a complete accident". His real vocation to the culinary field began to reveal itself when he started working in a hotel as steward and was fascinated by all the noise in the kitchen and became enraptured by the atmosphere and general buzz surrounding him as he washed the dishes. In the late 1980s, he worked as a commis chef at the Wroxton House Hotel. Ramsay’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France where he worked in the kitchens of Guy Savoy and Joël Robuchon for three years during which he was able to enhance his expertise in classic French cuisine. In 1993, Gordon became chef of the newly opened Aubergine, and within three years the restaurant was awarded two Michelin stars.

As a culinarian, Ramsay is one of only three chefs in the UK to maintain three Michelin Stars for his restaurant. In 2006 he was the winner of the prestigious Catey award "Independent Restaurateur of the Year", one of the biggest awards of the UK hospitality industry. Ramsay's flagship restaurant, Restaurant Gordon Ramsay, was voted London's top restaurant in food bible Harden's for eight years. Ramsay's reputation is built upon his goal of culinary perfection; he has also become infamous for his fiery temperament. Despite his fevered actions, he has a loyal staff and claims an 85% retention rate since 1993! Ramsay's ferocious temper has contributed to his media appeal in both the United Kingdom and the United States, where his popular programs are currently produced. Part restaurant empire-builder, part celebrity, and part sublimely talented chef, Gordon Ramsay is a truly global star in the cooking world.

C h e f ' s Co r n e r

In 1998, at the age of 31, Ramsay opened his own restaurant in Chelsea, Gordon Ramsay at Royal Hospital Road. The restaurant gained its third Michelin star in 2001, making him the first Scotsman to win 3 Michelin stars. "I like to give my clients value, but a value of quality not quantity", that is Ramsay's model in life. In October 2001, Gordon opened Gordon Ramsay at Claridge's which won a Michelin star in 2003. The same year saw the opening of Gordon Ramsay Holdings' first international restaurant, Verre, located in the Dubai Hilton Creek Hotel. A year later he opened in St. James's. Within seven months it had won a Michelin star. The restaurant relocated to The Berkeley Hotel in 2003 and won its second Michelin star in January 2007.

May 2004 saw Gordon Ramsay star in the Channel 4 series "Ramsay's Kitchen Nightmares", later to be awarded a BAFTA and an International Emmy. Shortly after this, Gordon was given two weeks to direct a group of celebrities towards Michelin standard cooking in the ITV series Hell's Kitchen. In America, a sixth season of Hell’s Kitchen aired last summer to exceptional viewing figures of over 14 million. Gordon's first book, Passion for Flavour*, was published in 1996, presenting a stunning range of over 100 easyto-follow recipes that radiate lightness and outstanding intensity of flavour. Since then, a number of successful books by Gordon have been published.

* Passion for Flavour and other books by Gordon Ramsay are available at ECA Bookstore, call 37622116 / 7 / 8.

March - April 2010

Ce F oa mtpuer tei t i o n

Back to the Roots

Aspects of Egyptian Food Through History -- Pharaonic Times and Healthy Traditions

Author of My Egyptian Grandmother's Kitchen, Magda Mehdawy is an archeologist who painstakingly researches the origin and variety of C h e f ' s Co r n e r

Egyptian foods, offering a modern version of each traditional dish. Her second book, Modern Egyptian Cooking is a vegetarian cookbook which was produced in five languages and has won her the Gourmand World Cookbook Award, Best in the World 2007. March - April 2010

41 17

Feature

Written by: Samira Mahmoud

or anyone seeking out authentic, traditional Egyptian food, the book My Egyptian Grandmother's Kitchen has become of popular interest. Author Mehdawy states that with the progression of scientific discovery in the field of nutrition, the value of our old-fashioned food has become evident. She firmly believes that "if we carefully watch what we eat, returning to our native foods and preparing them ourselves, we will be able to avoid unhealthy, artificial ingredients, and ensure quality, cleanliness, and economy." Mehdawy looked back at original cookbooks and talked to many cooks within her immediate family, friends and acquaintances. Her studies helped her to document the recipes and authenticate Egyptian ways of cooking to preserve the heritage and culinary traditions. She came up with 360 recipes, some not fully Egyptian, but influenced by other cultures, and some unchanged since Pharaonic times. It took her two and half years to write her first book My Egyptian Grandmother's Kitchen, from collecting and documenting information to cooking and photographing dishes.

‫موضــوع العــدد‬

In her second book, Modern Egyptian Cooking, Mehdawy presents a contemporary approach to old-time favorite Egyptian dishes. Her recipes eliminate or reduce the excessive use of fats such as ghee, replacing them instead with healthier alternatives such as vegetable oil, olive oil, corn and linseed oil. She is concerned that processed foods are gaining more ground, even in Egyptian homes, where more and more working housewives seek to save time in preparing meals. The use of these processed foods replaces our traditional healthy meals, in spite of their high content of fats, processed carbohydrates and artificial ingredients such as colors, flavors and taste enhancers, which the author feels is harmful to our health in the long run. Mehdawy's interest in traditional foods drove her to examine, along with a colleague who is also an anthropologist, what Egyptians ate at the time of the Pharaohs. Using evidence from banquet tables and offerings in bas-reliefs of temples they identified many food varieties. It was not always easy to identify the foods as presented on the bas-reliefs of temples, but in some instances, plant seeds found by archeologists also gave a good indication of what was in use then.

Bread has always been a staple food for Egyptians; in ancient times and up until now, it is the staple food for millions of Egyptians who rely on it every day. Not surprisingly the Arabic word for bread, "aish", means life! One noteworthy variety still prepared today is the "sun bread" (el eish el shamsi); loaves were fermented in the sun and left to dry and then baked in the sun's heat, just as they are now. Adding various grains and whole additives created 44 different varieties of bread that archeologists have identified to date. In Upper Egypt there are still many of the same types of bread prepared. Fresh fish was available from the Nile, along which most of the population lived. Catfish and Bolti Nile fish were grilled with bran, a method still favored by Egyptians today: fresh fish are cleaned and then coated with bran from wheat or other grains before grilling on an open fire or baking in an oven. There were periods during and after the floods, where fish was especially plentiful. To store fish for times when the river was less bountiful, the Egyptians had to devise a preservation method. For that purpose, fish were cleaned, then split open along their length and placed in alternating layers of fish and sea salt. Salting and smoking are some of the oldest methods on record used by humans to preserve fresh foods for long durations of time (over one year). There is also ample evidence that dairy products were used in Pharaonic times. Representations on temples show the milking of cows, as can also be seen at the Antiquities Museum in Cairo. Feta cheese was made using special nets of fine mesh to process the cheese. Remains of such nets are on display at the Agricultural Museum in Cairo. But cows were not only used for milk production but also as meat supply. Every part of the animal was used as meat, but the shank was especially popular and it was boiled. The ancient Egyptians also loved geese and bred them for the purpose of eating them. Birds such as pigeons, quails (semman), even sparrows (fagafeeg), all were eaten. Eggs were also popular, made into " 'Egga", a type of omelet that we know until today, with minced onion, parsley and other herbs. They used many herbs and spices. For example, pepper was traded from Somalia and they knew the way to harvest salt from the sea. Another popular egg dish was "Sekhina", similar to poached eggs, which was made by boiling water flavored with minced onions and caraway seeds, and then cooking the eggs in this liquid. As in any country, traditional cuisine is never static, gaining influence and ingredients from other neighboring nations as time goes on. Rice, for instance, which is a staple of the Egyptian diet today, was introduced in Egypt in the 7th century during conquests by the khalifs from the Near East. The cuisine of the Northern parts of Egypt was affected by factors such as migrations and military conquests. There, you still can find evidence of experimentation and new combinations of foods, both traditional and new, as Egyptian cuisine continues to evolve in a mosaic of tastes and textures.

C h e f ' s Co r n e r

Reintroducing wholesome, authentic foods that go back to ancient Egyptian origins can contribute to a healthier life style. Mehdawy and her team documented and described some of those healthy traditions such as the yellow lentil soup, which was always served at banquets, from antiquity, through Roman times and up until the modern era. In ancient times, "fuul" or broad beans, a rich source of protein, were cooked in earthen urns inside the mud ovens, which are similar to baladi or country ovens we see even today. Cooking in earthen pots was common, but ancient Egyptians also knew grilling, frying in oil and poaching. They knew how to make ghee or "samna". Cracked wheat (bulgur) and green wheat (fereek) were common grains and were cooked by boiling. "Molokheya", or mallow, probably a wild plant that was domesticated in ancient times, was cultivated in Upper Egypt. Leafy vegetables such as mallow were brought to a boil in a container and

a "mefrak", a crescent-shaped tool mounted on a wooden handle, was used to grind the leaves. The mefrak is still found in Upper Egypt homes today, and used to mix and stir stews. They often used sesame oil and added garlic at the end of the cooking process.

My Egyptian Grandmother's Kitchen and Modern Egyptian Cooking are available at the ECA Bookstore, call 376 22116 / 7 / 8.

March - April 2010

CC E oA mp Be o toikt si o to nr e

New Arrivals at ECA Bookstore

Food the History of Taste Edited by Paul Freedman Published by Thames & Hudson LE 225

New American Table Marcus Samuelsson Published by Wiley LE 240

C h e f ' s Co r n e r

Food the History of Taste follows the development of the culinary traditions of various civilizations. The book’s focus is the history of food and the importance food has held in everyday life since the beginning of time. Food historians reveal information covering the eating habits of Medieval Europe and old China; they depict the storm with which France's grand cuisine took over the world and describe thoroughly the birth of restaurant culture and the discovery of nouvelle cuisine. From beginning to end these pages provide an enthralling and richly illustrated story of one of the most vital clues not just to what keeps us alive, but to what makes us feel alive.

Mediterranean Clay Pot Cooking Traditional and Modern Recipes to Savor and Share Paula Wolfert Published by Wiley LE 210 Written by the woman who Times Magazine named “America’s Queen of Mediterranean Cooking”, this book reveals the exciting way of slow-cooking fabulous Mediterranean dishes in earthenware. The book offers 150 recipes both classic and contemporary, all of which provide extraordinary depth in flavor. It includes ideas for scrumptious appetizers, soups, meat and poultry dishes, pasta and vegetables, an exciting array of possibilities, all of which are cooked inside different types of clay pots: from cazuelas, tagines and bean pots, to casseroles and crock-pots, the choices are many!

This dazzling book offers more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking and spicy Southwestern flavors, to Asian cuisines and beyond. Throughout the book, the awardwinning Chef Samuelsson introduces the reader to exciting food choices, some simple snacks and desserts, to be served in the comfort of home, and other elaborate creations worth gracing a fine dining

March - April 2010

41 19

ECA Bookstore

book but it is also a wonderful source of ideas and essential guide of information about ingredients, equipment and techniques. Among the 365 recipes listed there is also a large selection of no-fat and low-fat desserts. If you adore sweet treats and want to take your craft to a new dimension, then this book is

banquet table! Rose’s Heavenly Cakes Rose Levy Beranbaum Published by Wiley LE 240 From the author who brought the public the iconic Cake Bible, comes yet another fantastic book dedicated to the delightful world of cake making! This book is an essential companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, with detailed step-by-step explanations, Heavenly Cakes offers recipes for some of the most delicious cakes ever: butter and oil cakes, sponge cakes, flourless cakes and cheesecakes, the myriad of sweet and creative ideas provided is

the absolute must! The Bread Baker’s Apprentice Mastering the Art of Extraordinary Bread Peter Reinhart Published by Ten Speed Press LE 210 Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at Johnson and Wales academy, Peter Reinhart has been a leader in America’s artisan bread movement for over fifteen years. Never one to be content with yesterday’s baking triumphs, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. This book creatively entwines master formulas for such classic breads as rustic ciabatta, hearty pain de campagne and old school New York bagels with in-depth food history knowledge.

This is every sweet-lover’s dream book. It contains fabulous recipes for every dessert and pudding imaginable, for every possible occasion. Desserts All Around The Year isn’t just a recipe

C h e f ' s Co r n e r

spectacular. Desserts All Around The Year Martha Day Published by JG Press LE 200

All books are available or possible to order at the ECA. Prices are subject to change due to changes in exchange rates. There is a 5% discount on books to ECA-members. Special book ordering service is available upon request. Please call: 376 22 116 / 7 / 8, or email: egyptchefs@link.net

March - April 2010

Quiz

Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher worth LE 250 towards the purchase of any ECA merchandise, and all non-members have a chance to win a one-year ECA Membership. Simply send in the correct answers to the questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA Member Mileage Points, your way to a free membership renewal. Fax your answers before Sunday, 18 April, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online by visiting the ECA website at www.egyptchefs.com Name:

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Company:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tel/Fax:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Circle the correct answer How many countries are WACS members? ❏ 76 ❏ 83 ❏ 92 The initiative "Chefs without Borders" was launched by WACS to: ❏ Promote fusion cuisine ❏ Provide humanitarian aid ❏ Facilitate traveling for chefs

✁

At which hotel did Chef Osama El Sayed apprentice? ❏ Nile Hilton Hotel ❏ Cairo Marriott Hotel ❏ Helnan Shepheard Which ingredient is very popular in Peruvian cuisine? ❏ Glass noodles ❏ Potatoes ❏ Cherries

Approximately how many chefs are WACS Certified Master Chefs? ❏ 500 ❏ 1000 ❏ 3500

How many Michelin stars does Chef Gordon Ramsay have to his name? ❏1 ❏2 ❏3

Which countries will host the upcoming two WACS Congresses? ❏ South Korea in 2012 & Turkey in 2014 ❏ Norway in 2012 & South Korea in 2014 ❏ South Korea in 2012 & Norway in 2014

Which food has been a staple food in Egypt from Pharaonic times up until today? ❏ Bread ❏ Rice ❏ Cheese

Creole cuisine came to Peru through the: ❏ Incas ❏ Spaniards ❏ Chinese

Which method did the ancient Egyptians use to preserve foods? ❏ Salting & curing ❏ Canning & vacuum packing ❏ Pasteurizing & sterilizing

The right answers to the Chef’s Corner quiz of issue No. 58 are: Which company sponsored the Female Chef of the Year competition held at Hace'09? ✔ EEIOHE V. Fayez Guindi / Vitamix What does Hazelnut Crème Brûlée contain? ✔ Hazelnut Berlina In which country will the Unilever Chef of the Year Finals 2010 take place? ✔ South Africa

C h e f ' s Co r n e r

“Harisa” is a: ✔ Hot red pepper sauce The main ingredient of “Couscous” is: ✔ Semolina What is the name of the first female chef to win three Michelin stars in France in more then 50 years? ✔ Sophie Pic What does a Jaconet contain? ✔ Almond powder “Touagin” is a: ✔ Petit-Four How many gold medals were awarded during Hace'09? ✔2 The Tunisian Tagine is similar to a: ✔ Quiche

Congratulations to the lucky winner of issue 58 quiz:

Chahira Daoud

Owner / Chef Chahira's Kitchen for Home Dishes & Bakes

March - April 2010

Competition

Chefs Compete at Sunrise Sunrise Resorts and Cruises Egypt, in cooperation with the Egyptian Chefs Association, recently organized an internal cooking competition among the chefs of the company's various hotels as part of their ongoing staff training program.

The ECA wishes to thank Sunrise Resort & Cruises for their great initiative to stage an internal chef's competition which contributes to the skills and motivation of the kitchen staff.

Mystery Basket Hot Kitchen

Upon the great initiative of Taha El Sawy, Regional Human Resources Manager of Sunrise Resorts & Nile Cruises Egypt, the company requested the assistance of the Egyptian Chefs Association (ECA) to stage a culinary competition among its chefs. As live cooking competitions provide the best parameter and benchmark of the skills of chefs, the Association staged a mystery basket contest at the hotel's premises.

1st Place: 2nd Place: 3rd Place:

In total 18 talents, divided into three groups, participated. Six chefs received a mystery basket of ingredients out of which they had to prepare a starter and a main course within 75 minutes; and six pastry chefs received a mystery basket out of which they had to prepare one hot and one cold dessert within the same time limit. The carving talents all received a pumpkin to be transformed into a showpiece within 75 minutes.

1st Place: 2nd Place: 3rd Place:

Three ECA judges were on site to judge the skills of the chefs. However, judging the skills was not the only responsibility of the jury, but moreover providing valuable feedback to the participants in how to improve their cooking skills.

1st Place: 2nd Place: 3rd Place:

Although the award ceremony provided the necessary excitement, all participants were of course winners, as they each gained in expertise with the valuable feedback they received from the jury, enabling them to refine their cooking skills.

Pastry Mystery Basket Ali Maher Mohamed Pastry Chef Bassem Moghazy Chef de Partie Pastry Bassam Ibrahim Demi Chef de Partie Pastry

Fruit & Vegetable Carving Walid Mohamed El Said Senior Chef de Partie Garde Manger Mohamed Mostafa Demi Chef de Partie Garde Manger Maged Samir Chef de Partie Garde Manger

Judging Team Markus J. Iten, Mohamed El Saadany Yaphadee Sawamiwast,

C h e f ' s Co r n e r

After a day of nerves and sweating behind stoves, the excitement for the chefs reached its peak at the official award ceremony held in the lobby of the hotel, which gave the hotel guests the chance to be part of the celebration. The ECA awarded certificates for the winners, and the management of Sunrise Resort & Cruises generously awarded trophies and prize money for the first, second and third placements.

Ahmed Hussein Mostafa Chef de Partie Maher Abdel Moneim Chef de Partie Mohamed Mostafa El Sayed Sous Chef

President Egyptian Chefs Association Executive Chef Maritim Jolie Ville Hotel Alexandria Owner / Managing Director Bua Khao Thai Restaurants

Hotels and restaurants who wish to organize an internal chef's competition can call the ECA for assistance on 02 37622116 / 7 / 8

March - April 2010

News

Appointments and Promotions Chef member, Ahmed Mohamed Mohamed Kida, working at Millenium Oyoun Hotel in Sharm El Sheikh has recently been promoted from Senior Chef de Partie to Junior Sous Chef. The ECA wishes to congratulate Chef Ahmed on his promotion. Keep up the good work! Chef members Hany Youssef Mohamed, 2nd Commis at the Cairo Marriott Hotel, and Ahmed Mohamed Ali, Chef de Partie Pastry at the Cairo Marriott Hotel, have both left the Marriott and started working for the recently opened Fairmont Nile City Hotel; Chef Hany Youssef as Demi Chef de Partie and Chef Ahmed Mohamed in the same position as Chef de Partie Pastry. The ECA wishes them all the best in their new work location.

Junior chef member, Mahmoud Hassan Mohamed Draz, previously working as 1st commis at the recently opened Dusit Thani Lakeview Hotel, has left Egypt and started studying at the Daytona State College Florida in the USA. The ECA wishes him all the best with the big change and wishes him all the best in his career. Chef member, Mohamed Magdy Mohamed, has been appointed as Head Chef of Sports Café in Mohandiseen. The ECA congratulates him on his appointment and wishes him all the best cooking for sports fans. Junior chef member, Mohamed Ibrahim Gaber Hassan, previously working as 3rd Commis at the Coffee Roastery in Alexandria, has moved and started working as 1st Commis at Olé Café Español in Alexandria. The ECA wishes to congratulate him on his new job.

Junior chef member, Mohamed Abdel Rahman Mohamed, previously working as 2nd Commis Italian cuisine at Pronto Café, has moved and started working as 1st Commis at On the Border Mexican Grill. The ECA wishes him all the best with the change from Italian to Mexican cuisine. Chef member, Karim Mohamed Haggag, working at the Sonesta Hotel Cairo, recently got promoted from Demi Chef de Partie to Chef de Partie. The ECA congratulates him on his promotion and wishes him all the best in his career. Chef member, Ibrahim Sayed A. Badei, previously working as Executive Sous Chef at the Travcotels Cruise Company of Egypt, has stopped cruising the river and started working as Sous Chef at the Helnan Marina Sharm Hotel. The ECA wishes him all the best in his new job.

Chef member, Abdouh Gilany Bekir, previously working as Sous Chef at Movenpick Resort Taba, has recently moved to Luxor where he started working as Chef de Cuisine at the Steigenberger Nile Palace Hotel. The ECA wishes him all the best in his new work location. Senior chef member, Abou Zeid Own Saad Ali working at the Three Corners Kiroseiz Resort got recently promoted from Executive Sous Chef to Senior Executive Sous Chef. The ECA wishes to congratulate him on his promotion and keep up the good work! Junior chef member, Hany Michael Ghattas, previously working as 1st Commis at M Food Catering company moved and started working at Delifrance Catering as Senior Chef. The ECA wishes to congratulate him on his appointment. The ECA also wishes to congratulate Chef Hany on his recent engagement to Nevine.

C H E F S' news C h e f ' s Co r n e r

Senior chef member, Mohamed Mahmoud Ismail, previously working as Executive Chef at Zawara Hotel in Sharm El Sheikh, has left Egypt and started working in Saudi Arabia as Executive Chef and General Manager of the Festival Chain El Qsim. The ECA congratulates him on his appointment and wishes him all the best with settling in Saudi Arabia. Chef member, Ammar Nasr Sayed, working at Sofitel El Gezirah, has recently been promoted from Senior Chef de Partie to Junior Sous Chef, The ECA wishes to congratulate him on his promotion. Keep up the good work!

Chef member, Mahmoud Mohamed Fathy, previously working as Pastry Chef at Azur Club Resort Sharm El Sheikh, has crossed the sea and started working as Executive Pastry Chef in Hurghada at the Premier Le Rève Resort. Chef Mahmoud Mohamed also recently got married to Mai El Sayed. The ECA wishes him all the best in his new work location and wishes the young couple enduring happiness.

Senior chef member, Mustafa Mustafa Abdel Aziz Kotb, working at the Pensée Azur Resort in El Quseir, recently got promoted from Executive Sous Chef to Executive Chef. The ECA congratulates him on his promotion and wishes him all the best with the added on responsibilities as executive chef of the resort.

March - April 2010

Co N em wp setition

Senior chef member, Mohamed Youssef Hassan, previously working as Executive Chef at Stella de Mare Ain Sukhna Resort, has moved and started working in the same position for the Sunrise Tirana Aqua Park in Sharm El Sheikh. The ECA wishes him all the best in his new work location. Chef member, Ahmed Abdel Moneim, working at the Lagoon Resort in Alexandria, recently got promoted from Chef de Partie to Sous Chef. The ECA congratulates him on his promotion. Keep up the good work! The ECA also wishes to congratulate Chef Ahmed Abdel Moneim on his recent marriage to Doaa Yousry.

ECA Family News Engagements

The ECA wishes to congratulate the following members on their engagements: Tarek Hamed El Helbawy, Demi Chef de Partie Baker at Al Amerikeen Pastry Shop in Damietta, who got engaged to Walaa; Hamada Seif Abdel Khalek, Demi Chef de Partie at Ali Baba Restaurant in Dahab, who got engaged to Fatma. Wishing all the couples enduring happiness!

Executive Sous Chef. Khaled is the first Egyptian in the company to be promoted to this position noting his incredible culinary talent and professionalism. Khaled will be working side by side with Executive Chef Jesse Olsen to oversee the culinary operations for all the restaurants and outlets.

Condolences The ECA wishes to express its sincere condolences to family and colleagues of senior chef member Labib Saad Labib who passed away recently. Chef Labib Saad was the Executive Chef of the Siag Pyramids Hotel.

General News

Four Seasons Hotel Alexandria at San Stefano recently promoted Khaled Ghaffar to be its new

News from Ritz-Carlton Sharm El Sheikh Ritz-Carlton Sharm El Sheikeh recently celebrated the hotel's tenth anniversary. To commemorate this auspicious occasion, General Manager Carsten Fritz shared a specially designed cake with all guests and members of the media.

news C h e f ' s Co r n e r

Chefs at Four Seasons Hotel Alexandria at San Stefano Chef Walter Miculan has recently modified the menu of Stefano's restaurant incorporating authentic Southern Italian cuisine by offering a wide selection of antipasti, "zuppe", homemade pasta, risotto and "pesci e carni" main courses. Near the Mediterranean shores, the chef used the advantage of the fresh seafood and elaborated specialty dishes with authentic Italian flavors. The “Insalata del Mediterraneo” is composed of Alexandria’s catch of the day with the original Taggiasche olive from Liguria. Homemade pasta allows the chef to make daily fresh rigatoni, gnocchi, agnolotti and linguine with toppings that suits all tastes. For the Alexandrian fondness of liver dishes, Walter offers it cooked a l’Italiana with caramelized onion, as it’s a common dish in Venice as well.

IHG Egypt Signs Management Partnership with Alex West InterContinental Hotels Group Egypt officially signed the management partnership between the hotel group and Alex West; the new suburb of 600 acres on a virgin land overlooking Marriot Lake is only a 10 minutedrive to the west of Alexandria. Total investment for the whole project is two thousand million Egyptian pounds.

C H E F S'

The hotel also celebrated Customer Appreciation day, which reflects one of the luxury hotel group's key success factors to strengthen the operational and gold standards and embrace product and service benchmarks. All the Ritz-Carlton sales teams around the world participated in thanking their customers for their support shown throughout the year.

March - April 2010

41 24

News

year. During his stay in Egypt Chef Bobby Chinn prepared himself for his new TV Show Middle East CafĂŠ. The ECA wishes to thank InterContinental Citystars for their kind invitation and congratulates the management on their initiative to host celebrity chefs at their premises, which will contribute to the Cairo culinary scene.

Movenpick Resort Cairo Pyramids Renewed Management Contract The management of the Movenpick Hotels & Resorts in Africa signed recently the renewal of the management contract of the Movenpick Resort Pyramids for seven years as of January 2010. The signing ceremony was between Josef Kufer, Senior Vice President, Movenpick Hotels & Resort Africa and General Manager Sanas, CEO of the Tourism Urbanization Company.

New Area Director of Sales & Marketing at IHG Citystars Complex Thierry Perrot, Director of Operations IHG Egypt & Libya and General Manager InterContinental Cairo Citystars, recently announced the appointment of Gerd Kotlorz as Area Director of Sales and Marketing for InterContinental Hotels Group Citystars. Gerd brings with him over 21 years of experience in the tourism field and 15 years in the hospitality industry. He has worked at various hotel chains all over the globe, including Korea, Oman, Frankfurt and Berlin, where he held many positions through the years related to hotel operation. He joined InterContinental Hotels Group in 2004; his last position was Director of Sales and Marketing at InterContinental Hotels Seoul, South Korea.

Awards

Shams Safaga Hotel Wins Best Xmas & New Year Buffet Award Shams Safaga Hotel's kitchen crew under the leadership of Executive Chef Adel Shalaby, Senior Chef Member of the ECA, won the first place within Shams Hotels Group for the Best Menu, Best Buffet and Best Cost Control of the festive buffets for the Christmas and New Year's eve celebrations. The ECA wishes to congratulate Chef Adel Shalaby and his team. Keep up the good work!

March - April 2010

news C h e f ' s Co r n e r

Celebrity Chef Bobby Chinn at Citystars Upon the invitation of Thierry Perrot, Director of Operation InterContinental Hotel Group Egypt and Libya, Chef Markus Iten, President of the ECA, and Mirjam van Ijssel, Executive Director of the ECA, attended the opening night gala dinner held on the occasion of celebrity Chef Bobby Chinn's stay at the hotel's premises. The renowned French-trained, New Zealand born, San Francisco chef of Egyptian and Chinese heritage teased the taste buds of many delighted guests with his French Vietnamese fusion style menus. Chef Bobby Chinn lives in Hanoi where he operates his own restaurant. His popular live cooking shows air on Discovery Channel. Chef Bobby Chinn's stay at the InterContinental Citystars was the first celebrity chef event at the hotel in a series of chef's events planned for this

Movenpick Hotel Cairo Media City Best Attitude Team 2009 Movenpick Hotel Cairo Media City has been awarded the Best Winning Attitude Team over all of Africa region for the year 2009. The hotel has been chosen to host the GMs conference meeting held annually in one of the Movenpick Hotels & Resorts worldwide. The award was presented to Amr Kallini, General Manager of Movenpick Hotel Cairo Media City during a ceremony in the Media Production City. The ECA wishes to congratulate Amr Kallini and his team on their great achievements.

C H E F S'

CC E oA mp Ne e twi t M i oenm b e r s

Welcome on board to all our new members ‫مرحبا ً بأعضائنا اجلدد‬ Senior Chef Members

‫أعضاء من قدامى الشيفات‬ Ahmed Awadallah Abdel Motaleb Hassan

Executive Chef Qatar Petroleum Company – Qatar

Fathy Mohamed Ahmed Mahgoub Executive Chef Galaa Club for Armed Forces

‫أحمد عوض الله عبد المطلب حسن‬

‫فتحى محمد أحمد محجوب‬

‫شيف تنفيذى‬ ‫شركة قطر للبترول‬

Mohsen El Shahat El Shahat El Sadek

Executive Chef El Dar Company for Touristic Restaurants Marsa Alam

‫شيف تنفيذى‬ ‫شركة الدار للمطاعم السياحية مرسى علم‬

Samy Mahfouz Hassan Ismail Executive Chef Rodina Floating Hotels

‫سامى محفوظ حسن إسماعيل‬

C h e f ' s Co r n e r

‫محسن الشحات الشحات الصادق‬

‫شيف تنفيذى‬ ‫نادى الجالء للقوات المسلحة‬

‫شيف تنفيذى‬ ‫رودينا للفنادق العائمة‬

Simon Sperling

Executive Chef Conrad International Cairo

‫سيمون سبرلنج‬

‫شيف تنفيذى‬ ‫كونراد إنترناشيونال القاهرة‬

March - April 2010

41 26

ECA New Members

Chef Members

‫أعضاء من الشيفات‬ Ahmed Adel Mahmoud Taha

Ahmed Hassanein Youssef

Sous Chef Three Corners El Wekala Taba

Demi Chef de Partie Safir Cairo Hotel

‫أحمد عادل محمود طه‬

‫أحمد حسنين يوسف‬

‫سو شيف‬ ‫فندق ثرى كورنرز الوكالة طابا‬ El Sayed Hossam El Din El Sayed

Executive Sous Chef Tropicana Grand Oasis Resort Shrm El Sheikh

‫السيد حسام الدين السيد‬

‫سو شيف تنفيذى‬ ‫منتجع تروبيكانا جراند أواسيس شرم الشيخ‬ Mohamed Abdallah Amr El Dawla

‫ديمى شيف دى بارتى‬ ‫فندق سفير القاهرة‬

Farag Ali Hussein

Chef de Partie Jaz Little Venice Resort Ain Sukhna

‫فرج على حسين‬

‫شيف دى بارتى‬ ‫منتجع جاز ليتل فينس العين السخنه‬ Mohamed Samir Abdallah

Executive Chef Ocean Club Hotel Sharm El Sheikh

Demi Chef de Partie Tropicana Grand Oasis Resort Sharm El Sheikh

‫محمد عبد الله قمر الدولة‬

‫شيف تنفيذى‬ ‫فندق أوشيان كلوب شرم الشيخ‬ Mohie El Din Mokhtar Hassan

‫محمد سمير عبد الله‬

‫ديمى شيف دى بارتى‬ ‫منتجع تروبيكانا جراند أوواسيس شرم الشيخ‬ Mustafa Mahmoud Beshir

Demi Chef de Partie Holiday Inn CityStarts Cairo

Demi Chef de Partie The Baron Palms Resort Sharm El Sheikh

‫محى الدين مختار حسن‬

‫مصطفى محمود بشير‬

‫ديمى شيف دى بارتى‬ ‫هوليداى إن سيتى ستارز القاهرة‬ Reda Abul Fadl Hamadallah

‫ديمى شيف دى بارتى‬ ‫منتجع البارون بالمز شرم الشيخ‬ Sherif Ahmed Mahmoud El Sherif

Pastry Chef Sonesta Taba

Sous Chef InterContinental Al Jubail Saudi Arabia

‫رضا أبو الفضل حمد الله‬ ‫شيف حلوانى‬ ‫سونستا طابا‬

Wagih Ragab Abdel Kader Ahmed

Chef de Partie Ice Cream Croquant Co. for Food Industries Cairo

‫شيف دى بارتى أيس كريم‬ ‫شركة كروكون للصناعات الغذائية القاهرة‬

‫سو شيف‬ ‫إنتركونتيننتال الجبيل المملكة العربية السعودية‬ Walid Said Ibrahim

Demi Chef de Partie Serenity Makadi Heights Safaga Hotel

‫وليد سعيد إبراهيم‬

C h e f ' s Co r n e r

‫وجيه رجب عبد القادر أحمد‬

‫شريف أحمد محمود الشريف‬

‫ديمى شيف دى بارتى‬ ‫فندق سيرينتى مكادى هايتس سفاجا‬

Walid Zaghloul Ali

Sous Chef Ali Baba Restaurant Dahab

‫وليد زغلول على‬

‫سو شيف‬ ‫مطعم على بابا دهب‬

March - April 2010

CC E oA mp Ne e twi t M i oenm b e r s

Junior Chef Members

‫أعضاء من شباب الشيفات‬ Ahmed Sobhy El Metwally Moussa

3rd Commis Hot Kitchen Pyramisa Sahl Hasheesh Hotel Hurghada

Alaa Ibrahim Mohamed Mohamed 2nd Commis Nile Maxim Floating Boat

‫أحمد صبحى المتولى موسى‬

‫عالء إبراهيم محمد محمد‬

‫طباخ ثالث مطبخ ساخن‬ ‫فندق بيراميزا سهل حشيش الغردقة‬ Amr Mohamed Abdel Moneim

‫طباخ ثانى‬ ‫المركب العائم نايل مكسيم‬

Ashraf Sherif Mohamed Abdallah

2nd Commis Alegria Golf Club Cairo

3rd Commis Fairmont Heliopolis Hotel

‫عمرو محمد عبد المنعم‬

‫أشرف شريف محمد‬

‫طباخ ثانى‬ ‫الجيريا جولف كلوب القاهرة‬ Fahmy Safwat Ebeid Gomaa

‫طباخ ثالث‬ ‫فندق فيرمونت هليوبوليس‬ Hassan Mohamed Mahdy

Kitchen Apprentice Hyatt Regency Sharm El Sheikh

2nd Commis Hilton Hurghada Long Beach Resort

‫فهمى صفوت عبيد جمعة‬

‫حسن محمد مهدى‬

‫متدرب‬ ‫هيات ريجينسى شرم الشيخ‬

Islam El Sayed El Metwally El Sayed

3rd Commis Hot Kitchen Pyramisa Sahl Hasheesh Hurghada

‫طباخ ثانى‬ ‫منتجع هيلتون لونج بيتش الغردقة‬ Khalifa Mourad Gharib Mahmoud 3rd Commis Hot Kitchen Pyramisa Sahl Hasheesh Hurghada

‫إسالم السيد المتولى السيد‬

‫خليفة مراد غريب محمود‬

‫طباخ ثالث مطبخ ساخن‬ ‫فندق بيراميزا سهل حشيش الغردقة‬ Mahmoud Abul Hassan

‫طباخ ثالث مطبخ ساخن‬ ‫فندق بيراميزا سهل حشيش الغردقة‬ Mohamed Abdel Aziz Khalil

Commis SEAVIN PSS Egypt

1st Commis Pastry

‫محمود أبوالحسن‬

‫طباخ‬ ‫شركة سيفين بى إس إس مصر‬ Mohamed Zaghloul

‫محمد عبد العزيز خليل‬ ‫طباخ أول حلوانى‬

Mohamed Anwar Basyouni Ismail

1st Commis Fairmont Towers Heliopolis Hotel

3rd Commis Hot Kitchen Pyramisa Sahl Hasheesh Hurghada

‫طباخ أول‬ ‫فندق فيرمونت هليوبليس تاورز‬ Mohamed El Sayed Kandil Ali

3rd Commis Hot Kitchen Pyramisa Sahl Hasheesh Hurghada

‫محمد السيد قنديل على‬

‫طباخ ثالث مطبخ ساخن‬ ‫فندق بيراميزا سهل حشيش الغردقة‬

March - April 2010

‫محمد أنور بسيونى إسماعيل‬

C h e f ' s Co r n e r

‫محمد زغلول‬

‫طباخ ثالث مطبخ ساخن‬ ‫فندق بيراميزا سهل حشيش الغردقة‬ Mohamed Yassin Aziz Yassin

Student Deutsche Hotelschule El Gouna

‫محمد ياسين عزيز ياسين‬

‫طالب‬ ‫المدرسة األلمانية الفندقية الجونة‬

41 28

ECA New Members

Mustafa Ramadan Mustafa Shehata

Moussa Afify Moussa Abdel Aziz

1st Commis Pastry

1st Commis Lagoon Resort Alexandria

‫موسى عفيفي موسى عبد العزيز‬

‫مصطفى رمضان مصطفى شحاته‬

‫طباخ أول حلوانى‬

Sameh Samir Saad Zaghloul

‫طباخ أول‬ ‫منتجع الجون اإلسكندرية‬

Samir Ahmed Mohamed Moussa

1st Commis Pastry Sheraton Resort Soma Bay

1st Commis Ali Baba Restaurant Dahab

‫سامح سمير سعد زغلول‬

‫سمير أحمد محمد موسى‬

‫طباخ أول حلوانى‬ ‫منتجع شيراتون سوما باى‬

‫طباخ أول‬ ‫مطعم على بابا دهب‬

Associated Members

‫أعضاء مساهمين‬ Abdel Moneim Mohamed Ali

Ahmed Lotfy Ahmed Sayed Ahmed

Chairman Halayeb Co. for Dairy Products

Chief Steward Creative Mexicana Sharm Resort

‫عبد المنعم محمد على‬

‫رئيس مجلس اإلدارة‬ ‫شركة حاليب لمنتجات األلبان‬ Ali M. Nasreldin

General Manager Great Restaurant Solutions Co. Cairo

‫أحمد لطفى أحمد سيد أحمد‬

‫شيف استيوارد‬ ‫منتجع كرييتف ميكسيكانا شرم الشيخ‬ Ayman El Sayed Ali

Human Resource Assistant Manager Taba Hilton Hotel & Nelson Village

‫على محمد نصر الدين‬

‫أيمن السيد على‬

‫مدير عام‬ ‫شركة جريت رستورانت سليوشنز القاهرة‬ Ghada El Sayed Abdel Rahman

‫مساعد مدير الموارد البشرية‬ ‫فندق هيلتون طابا‬ Magdy Ismail Abdouh

Operation Manager El Soubaeya Co. for Touristic Projects

Mary Youssef Amin

‫مجدى إسماعيل عبده‬

C h e f ' s Co r n e r

‫غادة السيد عبد الرحمن‬

‫مدير تشغيل‬ ‫الشركة السباعية للمشروعات السياحية‬ Rahaf Osama Hassan Maajeeny

Administrative Joe & Jano Company

‫ماري يوسف أمين‬ ‫إدارية‬ ‫شركة جو أند جانو‬

March - April 2010

‫رهف أسامة حسن معاجينى‬

Workshops

Certified Participants of «HACCP Food Safety» training workshop held from 12 till 14 January in cooperation with United Registrar Systems (URS) Egypt, kindly hosted by Safir Suites Hotel Zamalek Hotel. Congratulations! Ahmed Barakat Ahmed El Etreby Ahmed Hashem Ahmed Mahmoud Salah Ahmed Zaki Hany A. Meguid El Guindi Hany Hamed Mahmoud Abdel Khalek Mahrous Rashad Mohamed Abou El Fettouh Mohamed Hasb El Sayed Gouda Mohamed Saber Mohamed Sabry Mohamed Sadek Mohamed Saied Mohamed Saber Tolba Ibrahim Salah Lotfy Tarek Fathy

Chef de Partie Executive Chef 3rd Commis Demi Chef de Partie Sous Chef Hot Kitchen Student Sous Chef HACCP Manager Demi Chef de Partie Chef de Cuisine Chef de Partie Demi Chef de Partie 1st Commis Junior Sous Chef Demi Chef de Partie Chef de Partie Assistant Food & Beverage Sous Chef Butcher

InterContinental CityStars Cairo THM Group Company Safir Suites Hotel Zamalek JW Marriott Hotel Cairo Grand Hyatt Cairo Hotel High Institute of Tourism & Hotels & Computer Holiday Inn CityStars Cairo Ramses Hilton Hotel Safir Cairo Hotel Grand Hyatt Cairo Hotel Holiday Inn CityStars Cairo InterContinental CityStars Cairo Safir Suites Hotel Zamalek Ramses Hilton Hotel InterContinental CityStars Cairo Holiday Inn CityStars Cairo Safir Cairo Hotel Grand Hyatt Cairo Hotel

Certified Participants of «Preparation of Cakes & Cake Frostings» training workshop held from 7 till 10 February, hosted by Safir Suites Hotel Zamalek, and kindly sponsored by Juhayna. Congratulations! Demi Chef de Partie 1st Commis 1st Commis 3rd Commis General Manager

Safir Cairo Hotel InterContinental CityStars Cairo InterContinental CityStars Cairo InterContinental CityStars Cairo

Executive Chef Chef Demi Chef de Partie Head Chef

Club of Abu Quir Company for Fertilization Hend Made Food Safir Suites Hotel Zamalek SEAVIN PSS Egypt

Administrative 2nd Commis Senior Chef Bakery 1st Commis

Joe & Jano Catering Safir Suites Hotel Zamalek SEAVIN PSS Egypt Safir Suites Hotel Zamalek

Bakery Chef Pharmacist

Reika Group

March - April 2010

C h e f ' s Co r n e r

Ahmed Hassanein Youssef Ahmed Mohamed Ezz Ahmed Shawky Amir Gamal Dalia Ragab Gihan El Akad Hamdy Mohamed Ali Ragab Hend Sayed Ghannam Hussein Hamdy Joseph Yousry Youssef Yaacoub Laila Sedky Mary Youssef Amin Mohamed Abdel Moneim Mohamed Ali Abdel Salam Mohamed Sabry Nehal Zaher Rahaf Osama Hassan Sayed Alaa El Din Walaa Ibrahim El Saadany

Competition

Certified Participants of «Professional Buffet Setting» ECA on premise training workshop at Le Meridien Heliopolis held on 11 February. Congratulations! Abdel Moneim A. Monsef A. Latif Ahmed Mahmoud Azab Al Shaimaa Mohamed Abdel Hak Ali Abdel Sattar Mousa Ashraf Hassan Khalil Ayman Mohamed A. Hakim Mahmoud Ayman Sedik Abu Bakr Hamdy Ashour Abdel Moati El Sayed Magdy Abbas Mohamed Fahmy Mahmoud Ahmed Mahmoud Mohamed Mahmoud Ahmed Taha Ahmed Nabil Mohamed Abdallah Osama Ahmed Ahmed Hassan Osama Shafik Shafik Mohamed Ramadan Saad Ramadan

Chef Oriental Cuisine Chef Oriental Cuisine Chef Thai Cuisine Senior Chef de Partie Senior Chef de Partie Butcher Chef Senior Chef de Partie Pastry Chef Chef Chef Executive Chef Chef Kitchen Senior Chef de Partie Chef de Partie Pastry Chef de Partie

Certified Participants of «Handling & Cooking Meat» training workshop held from 15 till 17 February, hosted by InterContinental CityStars Cairo, and kindly sponsored by Juhayna. Meat supplies were sponsored by AM Foods. Congratulations! Chef Owner Chef Demi Chef de Partie Chef de Partie Demi Chef de Partie Butcher Chef Junior Sous Chef Sous Chef Head Chef Junior Sous Chef Chef Chef Chef Chef de Partie Commis Chef 2nd Commis Butcher Chef 2nd Commis Demi Chef de Partie Chef

March - April 2010

Pyramid Navigation Company The Egyptian Company for Textiles Pyramid Navigation Company Blue Nile Boat Blue Nile Boat JW Marriott Hotel Cairo Pyramid Navigation Company Radisson Blu Hotel Taba Radisson Blu Hotel Taba IKEA Office for Trade & Design Hilton Sharm Waterfalls Resort Pyramid Navigation Company Pyramid Navigation Company Pyramid Navigation Company Hilton Sharm Waterfalls Resort InterContinental CityStars Cairo Pyramid Navigation Company InterContinental CityStars Cairo Abu Shakra Restaurants InterContinental CityStars Cairo Safir Cairo Hotel Pyramid Navigation Company

C h e f ' s Co r n e r

Ahmed Mohamed El-Damarany Al Sherif Hassan Yakout Aly Abdel Rehim Hamada Ashraf Ahmed Mohamed Darwish Emad Fayek Sous Emad Masaud Megalla Gaber Gomaa Morsy Hamdy Allam Khaled Ahmed El Sayed Darwish Mahmoud Rabei Mohamedy Mohamed Gomaa Ali Mohamed Hosny Abdel Fattah Mohamed Makboul Miraz Mohamed Mohamed A. Aziz Lashin Ramadan Abdel Rahman Gharib Saber Mohamed Abdel Khalek Taha Mohamed Mohamed Tarek Hanafy Hassan Wahdan Mahmoud Ibrahim Wahid Attia Mohamed Waleed Abdel Ghani Yasser Fathi Shamaa

Calendar

Mark Your Calendar March'10 The 8th Istanbul International Gastronomy Festival will be held between 18 and 21 March in Turkey. After the tremendous success of the previous editions of the event, the organizers "All Cooks Federation of Turkey" are confident that this year will bring a lot of enthusiastic competitors from and beyond WACS organizations. In the past, the festival witnessed some 26 countries participating, thus promoting Turkey and its cuisine to the rest of the world. This year, the competitions will be open for two categories: Senior and Junior Chefs, who will compete in three different sections: Practical, Display and Team competitions. For more information please visit www.istanbulgastronomyfestival.com. For registration and further inquires you may contact "All Cooks Federation of Turkey” on 00 90 212 272 46 40 or fax 00 90 212 272 46 41 or email festival@tumaf.org.tr

April'10 HORECA 2010, featuring the Levant Trade Show for the Hospitality and Foodservice Industries, and the International Food & Drink Exhibition, will be held from 27 to 30 April in Lebanon. New pavilions this year will include the Wine and Drinks Pavilion, which will showcase wine, alcoholic and non alcoholic beverages and the Coffee and Tea Pavilion, which will display coffee and tea producers and importers. Further the hospitality show will stage the Hospitality Salon Culinaire, Lebanese Bartenders Contest, Table Setting Contest and Hospitality Annual Forum. For more information contact Joumana DammousSalamé, managing director Hospitality Services on 00961 1480081, fax 00961 1482876 or email info@hospitalityservices.com.lb or visit www.hospitalityservices.com.lb

May’10

The 13th National Salon Culinaire, organized by the Egyptian Chefs Association (ECA), is scheduled to take place on 29 June at the InterContinental CityStars. More than one hundred Chefs representing catering and hospitality establishments throughout Egypt will compete in 14 different culinary categories for the honor of bronze, silver and gold medals. Various teams of different hotels will compete for the ECA Culinary Trophy 2010. Further special awards will be given to the highest individual scores as well as chefs under the age of 25 with the highest score. For more information on competition categories and rules visit www.egyptchefs.com

September'10 InterMopro/Cool/Meat will take place from 12 to 15 September 2010 in Dusseldorf, Germany. The three international trade exhibitions InterMopro (dairy produce), InterCool (frozen products, ice cream, technology) and InterMeat (meat and sausages) will be held under the slogan "Tomorrow's Fresh World!" The common motto of this trio of freshness in 2010 will be Sustainability and Corporate Social Responsibility (CSR), explains Wilhelm Niedergoker, Managing Director of Messe Dusseldorf. "As consumer awareness of the social and ecological consequences of economic actions grows, so will the need for providers to develop and communicate serious interest in the well-being of employees, customers, suppliers as well as of the environment as a whole"; adds Niedergoker. All in all, over 950 exhibitors from 30 countries are expected. For more information visit www.intermopro.de ; www.intercool.de and www.intermeat.de

October’10 HACE'10, the 30th International Hotel Supplies & Catering Equipment exhibition, will take place from 24 to 27 October at the Cairo International Convention Center. In addition to the annual live cooking competitions such as fruit and vegetable carving, Asian cuisine, pasta dishes and mystery baskets contests the Egyptian Chefs Association will once again organize a Female Chef of the Year contest. The Culinary Ambassadors of Egypt will also show their talents, just before their departure scheduled the following month to compete at the Culinary World Cup in Luxembourg. For more information on the exhibition, contact the Egyptian Group for Marketing (EGM) on 0020 2 2635215 / 2619160 or email info@hace.com.eg For more information on the culinary shows and competitions contact the ECA on 0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com

November'10 Expogast 2010, the Culinary World Cup, "Salon de la Gastronomie, de l'Art Culinaire et de la Pâtisserie", organized by the Vatel-Club Luxembourg, will take place from 20 to 24 November in Luxembourg. The Culinary World Cup for chefs is, after the IKA Culinary Olympics, one of the largest and most prestigious international competitions. Many youth, military and national teams will compete for medals and the prestigious World Cup title in Luxembourg. Egypt plans to participate with a National Team and individual competitors. For more information visit www.vatel-club.lu

March - April 2010

C h e f ' s Co r n e r

Host Sharm Salon Culinaire’10 in conjunction with the Host Sharm exhibition for the hotel and catering industry will be held from 10 till 13 May at the Savoy Hotel in Sharm El Sheikh. Host Sharm is a hospitality and catering trade fair targeting the fast-growing hotel and tourism sector in Sharm El Sheikh. The exhibition is organized by the Egyptian Group for Marketing (EGM), well-known for their successful organization of the annual Hace exhibition in Cairo. The ECA will organize the Host Sharm Salon Culinaire, as well as live cooking competitions in conjunction with the exhibition. For more information on Host Sharm exhibition contact EGM on 0020 2 22635215 / 22619160 or email info@hace.com.eg for more information on competition rules or lectures email egyptchefs@egyptchefs.com or visit www.egyptchefs.com or call ECA on 0020 2 37622116 / 7 / 8.

June’10

Thank You

Thank You To All Corporate ECA Sponsors

‫شكر خاص لرعاة جمعية الطهاة‬ ‫املصريني‬

Platinum Sponsors

‫الرعاة البالتنيون‬

Diamond Sponsors

‫الرعاة الماسيون‬

‫ايه ام فوودز‬ ‫يونيليڤر فوود سيلوشنز‬

AM Foods Unilever Foodsolutions

Al Watania Poultry Basco Engineering & Trading Contrade Center Domty Dreem Company EgyBev / Egyptian International Beverage Company Farm Frites Heinz Juhayna Mass Foofs Milkana Nestle Red Sea World Uinted Registrar of Systems Ltd. Wadi Food Industries Co.

Gold Sponsors

‫دواجن الوطنية‬ ‫باسكو للهندسة والتجارة‬ ‫شركة كونتريد سنتر‬ ‫دومتى‬ )‫شركة دريم (شركة مساهمة مصرية‬ ‫ الشركة المصرية الدولية للمشروبات‬/ ‫أيچى بيڤ‬ ‫فارم فريتس‬ ‫هاينز‬ ‫چهينة‬ ‫ماس فوودز‬ ‫ميلكانا‬ ‫نستله‬ ‫رد سى وورلد‬ ‫شركة أنظمة التسجيل المتحدة‬ )‫شركة الوادى للصناعات الغذائية (وادى فوود‬

‫الرعاة الذهبيون‬

Al Qaswaa for Trade & Supplies Egypt Bakery Stores Egyptian Eng. & Ind. Office for Hotel Equipment Egyptian Company for Food Industries and Cooling El Ansary for Trading & Construction EPEC - Egyptian Pasteurized Egg Products Co. Egyptian Swiss Co. for Food Industries (EgySwiss) Integral Group Ismailia Food Industries Co. - Foodina Level Collection Royal Suite Co. Soudanco Company US Wheat Associates Watania For Trading & Distributing

‫القصواء للتجارة والتوريدات‬ ‫مصر لمستلزمات المخابز‬ )‫المكتب الهندسى الصناعى المصرى لمعدات الفنادق (إلڤيرا فايز جندى‬ ‫الشركة المصرية للصناعات الغذائية والتبريد‬ ‫األنصارى للتجارة والمقاوالت‬ ‫الشركة المصرية لمنتجات البيض المبستر‬ ‫ إچي سويس‬/ ‫الشركة المصرية السويسرية للصناعات الغذائية‬ ‫إنتجرال جروب‬ ‫ فودينا‬- ‫شركة اإلسماعيلية للصناعات الغذائية‬ ‫ليفيل كوليكشن‬ ‫شركة رويال سويت‬ ‫شركة سودانكو‬ ‫هيئة القمح األمريكى‬ ‫وطنية للتجارة والتوزيع‬

Thank You To All Corporate ECA Members

‫شكر خاص ألعضاء اجلمعية من‬ ‫املؤسسات‬ ‫مطاعم بواخاو التايالندية‬ ‫فندق كونكورد السالم القاهرة‬ ‫منتجع كورال سي امبريال شرم الشيخ‬ ‫مطعم فايف ستارز‬ ‫منتجع وسبا هيلتون األقصر‬ ‫فنادق ومنتجعات ابروتل وسوليمار مرسى علم‬ ‫مجموعة فنادق انتركونتننتال سيتي ستارز‬ )‫شركة كامل للمخبوزات واملنتجات الغذائية رافيولي (كوكي مان‬ ‫منشأة ماستر للسياحة‬ ‫شركة موجنينيز لألغذية واخلدمات احملدودة‬ ‫شركة بالتينيوم للخدمات‬ ‫فندق رمسيس هيلتون‬ ‫فندق سفير القاهرة‬ ‫فندق سفير الزمالك‬ ‫شركة سانو للمطاعم واإلمدادات الغذائية‬ ‫منتجع سيزنس كانتري كلوب‬ ‫شركة سيفني بي إس إس مصر‬ ‫فندق سميراميس انتركونتننتال‬ ‫فندق شبرد القاهرة‬ ‫فندق شيراتون القاهرة‬ ‫فنادق عائمة ومنتجعات صن رايز‬

March - April 2010

C h e f ' s Co r n e r

Bua Khao Thai Restaurants Concorde El Salam Hotel Cairo Coral Sea Imperial Resort Sharm El Sheikh Five Stars Restaurant Hilton Luxor Resort and SPA Iberotel and Solymar Hotels and Resorts Marsa Alam InterContinental Hotels Group CityStars Complex Kamel Bakery for Food Products Ravioli (Cookie Man) Master Establishment for Tourism Monginis for Food and Services LTD Platinum Services LTD Ramses Hilton Hotel Safir Cairo Hotel Safir Suites Zamalek Hotel Sano Restaurants and Food Catering Seasons Resort and Country Club SEAVIN PSS Egypt Semiramis InterContinental Shepheard Hotel Cairo Sheraton Cairo Hotel Sunrise Resorts & Cruises